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Slow Cooker Pesto Beetroot Socca Pizza

If you’re craving pizza but not the calories, try this Italian-style gluten free, slow cooker pesto beetroot socca pizza with creamy goats cheese, fiery pesto and a big kick of chilli flavour. Pre-prepare and cook in your slow cooker for a tasty treat come teatime.

Slow Cooker Gluten Free Chickpea Flour Pizza

Ingredients


 

For the beetroot pesto
250g sweet beetroot, chopped
2 large cloves garlic, minced
60 ml olive oil
2 tbsp cider vinegar
50g walnuts
½ tsp ground cumin
¼ tsp sea salt

For the pizza base
120g chickpea (or gram) flour
225ml water
2 tsbp olive oil
2 garlic cloves, minced or finely chopped
Pinch of salt

For the toppings
100g goats cheese
1/4 courgette, sliced very thinly
Handful of asparagus
A few basil and spinach leaves

Method


 

  1. Add all of the beetroot pesto ingredients into your food processor and blend until smooth; leave to one side for later
  2. In a bowl whisk together the chickpea flour, water, olive oil, garlic and salt until a dough forms
  3. Spray the inside of the slow cooker with cooking spray; place the dough inside the slow cooker and spread out to the edges
  4. With a rubber spatula, or the back of a spoon, spread the beetroot pesto across the pizza, leaving an inch or so of crust (decant the remaining pesto into a jar, refrigerate and use within a week)
  5. Crumble the goats cheese on top and add the courgette, asparagus, spinach and basil leaves – as well as any other toppings you fancy
  6. Cook on high for 2 ½ - 3 hours, or until the base is crispy and the cheese is melted
  7. Dish up and dig in

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